Also called “Cowboy Soup,” this beefy macaroni soup is fully loaded with flavor!
This hearty soup can be made with leftover or fresh ground beef, cooked with tender veggies, canned tomatoes, elbow macaroni and a handful of Italian herbs and spices.
You’ll love my quick version of classic beef macaroni soup. Loaded with veggies and pasta, it’s just as good as if you made it all from scratch. —Debra Baker, Greenville, North Carolina
Ingredients
°1 pound lean ground beef
°½ cup ketchup
°2 large cans chopped or diced tomatoes
°2 Tbsp Worcestershire Sauce
°2 tsp onion powder
°3 tsp chopped garlic
°7 ¼ cups beef broth
°2 tablespoons brown sugar
°1 tsp Italian seasoning
°Salt and pepper to taste
°2 cups dried macaroni pasta
°Cheese for garnish, if desired
Instructions
FIRST STEP:
In a large saucepan or pot, add ground beef, garlic and onion powder
Cook until the beef is no longer pink
STAGE TWO:
Add broth, tomatoes, Worcestershire sauce, brown sugar, Italian seasoning and ketchup
Bring to a boil, then lower the heat and simmer for 10 minutes
STAGE THREE:
Add the dried macaroni and cook for another 15 minutes
STEP FOUR:
Top with grated cheese of your choice, if desired
Enjoy !
Leave a Comment